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ACJ 027| Demi Glace and the Three Modern Mother Sauces
In this podcast I discuss Demi Glace, Glace di Viande, and how it relates to the modern mother sauce, Reduction.
This question comes in via a comment from Jyoeru Zaberu on the YouTube page for my Three Modern Mother Sauce Lecture.
"Exceptional video! Thank you so much for your detailed (and even scientific) analysis of sauce making. My MAIN question for you is ratios. What is the ratio of bone/veg/water for a stock? For a demi-glace? Etc.
